This easy recipe for Spaghetti With Shrimp and Zucchini has become one of my mid-week staples. All you need is 30 minutes and a few ingredients, most of which you likely already have lying around in your pantry. The zucchini, herbs, and lemon lend freshness to the dish, and just a touch of butter adds richness -- but not too much!
Spaghetti With Shrimp, Zucchini, and Lemon adapted from Urban Italian
- 3 tablespoons extra-virgin olive oil
- 1 1/2 pounds raw rock shrimp (or, if you can't find rock shrimp, regular peeled and deveined raw shrimp is fine)
- A pinch of salt and pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh rosemary
- 2 medium zucchini, halved and thinly sliced (about 3 cups)
- 1 clove garlic, minced
- 1 (28-oz.) can crushed tomatoes
- 1 pound dried spaghetti
- Juice of 1 lemon
- 2 tablespoons butter
- 2 tablespoons roughly chopped fresh parsley
- 2 tablespoons panko breadcrumbs
Heat the olive oil in a saucepan over high heat. Add shrimp and cook for 2 minutes, flipping the shrimp in the pan or stirring occasionally to keep them from sticking. Season with the salt and pepper.
Add the red pepper flakes, thyme, rosemary, zucchini, and garlic. Saute everything together for about 1 minute, until the zucchini has just started to cook. Add the crushed tomatoes and cook together another 3 minutes or so. Make sure shrimp are cooked through. Remove the saucepan from the heat.
Cook pasta. Drain well and return it to the pot. Add the shrimp and sauce, straight from the saucepan, and combine well. Squeeze the lemon juice over the pasta, and add the butter and the parsley. Top with breadcrumbs.
Image via sushiina/Flickr